New latke recipe could revolutionize the process, contents

1:08 PM,
Dec. 4, 2012

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I make latkes once a year, and that's plenty. I always end up with a trashed kitchen: grease splatters everywhere; bowls full of potato juice turning pink, then brown; and leftover mixture that I never turn into latkes because I get bored standing at the stove.

Fried potato pancakes ought to be a crisp, and they're wonderful when they are. But often, mine turn out heavy and not as crisp as they ought to be, both burned and underdone.

I saw a recipe recently for potato pancakes that used caraway and sauerkraut, which would be awesome with corned beef. ...